Preheat your oven to 400°F (200°C).

Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Roast on a baking sheet for about 20 minutes, stirring halfway.

Heat a skillet over medium-high heat, add olive oil, and sauté chicken seasoned with salt and pepper until golden brown and cooked through, about 6 to 8 minutes.

In a small bowl, whisk together tahini, lemon juice, and water until smooth; adjust water for desired consistency.

Assemble the bowls with brown rice, sautéed chicken, roasted sweet potatoes, and drizzle with tahini sauce. Serve warm.